1 head Bibb or leaf lettuce
6 oz. jar marinated artichoke hearts, drained
1/2 (10 oz.) can pitted ripe olives
Parmesan cheese to taste
Croutons
Juice of 1/2 lemon
1 tsp. dill weed
1/4 c. olive oil
Salt & pepper to taste

Wash and drain lettuce. Tear into bite-size pieces. Cut artichoke hearts, cut olives into halves. In a separate bowl, combine lemon, dill weed and oil. Just before serving, combine salad and dressing. Top with croutons, Parmesan, salt and pepper. Toss gently again.